Serves 4
50 min
Korean Flank Steak with Roasted Sweet Potatoes
Recipe GLPR92415a2b0c3d17
Tender, marinated flank steak infused with Korean flavors of soy, garlic, and sesame, served alongside caramelized roasted sweet potatoes. This main course delivers bold umami and gentle heat in a naturally dairy-free, gluten-free preparation.
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Ingredients
¼ cup soy sauce
2 tablespoons sugar
2 tablespoons white wine such as chardonnay
2 garlic cloves, minced
1 tablespoon sesame oil
2 teaspoons red pepper flakes
2½ pounds flank steak, sliced across the grain
salt
black pepper
1 teaspoon cornstarch
1 tablespoon vegetable oil
Directions
In a small bowl, combine soy sauce, sugar, white wine, minced garlic, sesame oil, and red pepper flakes. Whisk until the sugar dissolves completely.
Place the sliced flank steak in a large bowl or resealable bag. Pour the marinade over the meat, ensuring all pieces are evenly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
Remove the marinated steak from the refrigerator. Sprinkle cornstarch over the meat and toss gently to coat; this will help create a light glaze when cooked.
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the steak slices and cook for 2-3 minutes per side until browned and cooked through to at least 145°F internal temperature. Season with salt and pepper to taste.
Transfer the cooked steak to a serving platter. Pour any remaining marinade into the hot pan, scraping up browned bits from the bottom, and let it bubble for 30 seconds to thicken slightly. Pour the glaze over the steak.
Serve the Korean flank steak immediately, accompanied by roasted sweet potatoes on the side.
